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Exploring the World of Craft Meat
Grass-Finished Versus Grain-Finished
July 18th, 2018 by Caitlin Postal • Read 23,351 times • 3 min read
Close up of grass at Little Shasta Ranch Grass versus grain, or so the story goes. But how do we know the real differences between the two? In the meat industry, using terms like grass-fed, grass-finished, or grain-finished can mean very different things for the beef associated with them. But let's back up for a second because I just wrote "meat industry" as if it's one homogenous beast. It's not. There's a marked difference between...
From Nose to Tail: Crowd Cow's Whole Cow Model
July 11th, 2018 by Caitlin Postal • Read 35,359 times • 2 min read
Coulotte steaks There's nothing quite like a good porterhouse or filet mignon [https://www.crowdcow.com/beef/loin], right? Not exactly. There are beloved premium cuts like the sirloin, filet mignon, or t-bone. But those cuts only amount to 12% of the cow, so where's the other 88% when you're browsing the meat aisle at your local supermarket? > "Every part of the cow has value and needs to be sold--not just the ribeyes and tenderloins." --...
I took the ultimate beef journey in Japan
July 9th, 2018 by Joe Heitzeberg • Read 27,646 times • 8 min read
Wagyumafia's chateaubriand A5 Kobe Beef Wagyu Katsu Sando I just got back from a trip to Japan [https://www.crowdcow.com/blog/in-going-to-japan-were-helping-american-wagyu-producers] where I met with some of the best beef producers in three regions I heard about on my last visit. We love Japanese Wagyu [https://www.crowdcow.com/wagyu] and we know you do too, which is why I was excited to meet award-winning producers from regions that are...
Simple burger tips for the Fourth of July
July 3rd, 2018 by Caitlin Postal • Read 42,021 times • 1 min read
Beef? Check. Grill? Check. Burger? Double check. A juicy burger on the grill is classic Americana. To celebrate Independence Day, we have a few tips and tricks to knock America's favorite grilling day out of the park. To start, grab some ground beef [https://www.crowdcow.com/beef/ground] to form your patties. Ground beef [https://www.crowdcow.com/beef/ground] comes from trimmed beef that wasn't cut neatly into a steak or wasn't the right shape...
Crowd Cow Visits Harlow Cattle Company
June 27th, 2018 by Caitlin Postal • Read 28,839 times • 1 min read
This post was written by Olivia Pingul. Pony ride at Harlow Cattle Company In early May 2018, Becky Harlow Weed of Harlow Cattle Company [https://www.crowdcow.com/ranch/harlow-cattle-company] graciously invited us to visit her ranch in Spanaway, Washington. Although Becky is a long time friend of Joe and Ethan, the Crowd Cow team was able to get to know her better during our day on the ranch while also experiencing what it's like to work on a...
By Going to Japan, We're Helping American Wagyu Producers
June 18th, 2018 by Joe Heitzeberg • Read 37,723 times • 2 min read
I'm currently in Japan to meet with a select group of small producers in three regions of Japan, all with unique beef varieties that we hope to bring to America for the first time. Though there are many varieties of beef in Japan, each unique in their history and flavor (including the Olive Wagyu [https://www.crowdcow.com/blog/the-story-behind-olive-wagyu] from Kagawa Prefecture that we brought to consumers in the USA for the first time...
The story of Craft Beef on The Intellectual Agrarian
June 6th, 2018 by Joe Heitzeberg • Read 32,995 times • less than one min read
I recently spoke to Terrance Layhew, the host and creator of The Intellectual Agrarian about Craft Beef [https://www.craftbeefbook.com] -- our new book and the movement itself. Terrance was raised on an Organic farm, has worked in farmers markets and is today an Organic inspector. He is someone that has spent a great deal of time thinking about farming and its role in society. The podcast episode touches on what Craft Beef means, some of the...
Wild Copper River Salmon Splashes Down At Crowd Cow
May 30th, 2018 by Peter Kim • Read 38,072 times • 2 min read
NEWS: Copper River Salmon has returned to Crowd Cow! Claim your share [https://www.crowdcow.com/copper-river-salmon] and taste the buttery flavors of a fish born of 300 miles of cold, glacier-fed, fast-running water. As Tom Douglas, a James Beard Award Winner, said it, “It's the most pristine wild salmon in the world.” Growing up in a landlocked town I always equated fish to sticks, or something to serve with chips. Later I encountered buffet...
Press Release: Crowd Cow Announces $8 Million In Series A Funding
May 24th, 2018 by Jon Whitely • Read 43,036 times • 1 min read
Crowd Cow, the marketplace for craft meat, today announced an $8 million Series A financing round led by Madrona Venture Group with new participation from Ashton Kutcher & Guy Oseary's Sound Ventures and existing investors including Joe Montana of Liquid 2 Ventures.
Crowd Cow is Geekwire's Startup of the Year 2018
May 24th, 2018 by Joe Heitzeberg • Read 43,352 times • less than one min read
We have exciting news to share with all of our farms and customers: Crowd Cow won Geekwire's Startup of the Year 2018 [https://www.geekwire.com/2018/revealed-winners-of-the-2018-geekwire-awards/] at the Geekwire Awards on May 10th! We are proud to be part of the Seattle tech community and it is truly an honor to be recognized in this way. Thank you to all who voted, to our many amazing and inspiring farmers and their families, to our customers...